Betty Crocker's Banana Bread Gets a Facelift

What to do with overripe bananas besides hide them in smoothies?

This is my all-time favorite banana bread recipe from Betty Crocker's Cookbook, but now I've completely revised it to be completely, 100% healthy.  My kids think it tastes better than the original.  
Let's start with bananas that are high in potassium and low in salt. 

flavor savor ingredient

Instead of butter, we use a flavor savor: carrots baby food. Also, whole wheat flour, wheat germ, and raw sugar instead of refined sugar (turbinado sugar or raw sugar still has the molasses and contains the most nutritional value of sweeteners from the sugar cane). 

Banana Bread Slimproved 
1 c raw sugar (refined sugar if you don't have raw)
1 small jar organic carrots baby food
1 T Earth Balance spread (or butter)
2 eggs
3-4 mashed ripe bananas
2 T water
1 1/3 c whole wheat flour
2/3 c wheat germ
1 t baking soda
1/2 t salt
1/4 t baking powder
1/2 t cinnamon
1/2 chopped walnuts (optional)
Heat oven to 350°.  Grease bottom only of loaf pan. 

Mix sugar, carrots puree, Earth Balance spread.  

Stir in eggs until blended.  Add mashed bananas and water; beat 30 seconds.  Stir in remaining ingredients except nuts, just until moistened and then add nuts.  Pour into pan and bake 55-60 minutes.